C A T A L O G U E e n o l o g i c a l p r o d u c t s

Yeast Enartis Ferm
NEW
WS
Isolated from late harvest Zinfandel from Williams-
Selyem Winery, WS is considered one of the most robust
California yeast strains. It is well-suited for a wide
spectrum of red and white varietals and is recommended
for fermentation of high °Brix juice and to restart
stuck or sluggish fermentations. Enartis Ferm WS
respects varietal and terroir characters and augments
fruit and spice expression, while contributing to both
excellent complexity and structure enhancement with
soft tannin extraction. It is particularly recommended
for the production of high alcohol wines destined for
medium to long-term ageing.
Application: Wide spectrum of red and white varietals,
particularly Pinot Noir and Zinfandel; fermentation
of must with high °Brix; restart stuck or sluggish
fermentations.
Dosage: 200 g/ton or 20-40 g/hL (1.67-3.3 lb/1,000 gal)
Packaging: 0.5 kg - 10 kg
VQ 51
The classic red Bordeaux isolate for high quality red
wine production including Merlot, Zinfandel, Cabernet,
Syrah, and other varietals. VQ 51 enhances varietal
aromas and adds to complexity by improving
fruit notes. Thanks to the abundant release of mannoproteins,
it contributes to color stability and increased
mouthfeel.
Application: Structured, complex red wines; Bordeaux
varietals.
Dosage: 200 g/ton
Packaging: 0.5 kg
VQ ASSMANSHAUSEN
The most popular yeast for Pinot Noir production. With
its desirable characteristics of long lag time and alcohol
tolerance up to 15%, this yeast is perfect for enhancing
spicy characters. It contributes excellent complexity
and good structural enhancement. Because of its exceptional
characteristics, VQ Assmanshausen is also a
good choice for Zinfandel, Syrah, Sangiovese, Barbera,
and some white wine varietals like Riesling and Gewürztraminer.
Application: Complex red wines; complex white wines.
Dosage: 200 g/ton
20-40 g/hL (1.7 -3.3 lb/1,000 gal)
Packaging: 0.5 kg
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